Recipe from @onceuponachef
FOR THE CRUST
• 1-1/2 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup very cold water
FOR THE FILLING
• 2 cups berries
• 4 Oz Le Caramel Chocolate cream
FOR ASSEMBLING & BAKING
• 1 tablespoon all purpose flour
• 1 egg, beaten
• 2 tablespoons cassonade
• In a food processor fitted with the steel blade, combine the flour, salt and sugar.
Pulse briefly to combine.
• Add the cold butter and process just until the butter is the size of peas, about 5
• Sprinkle the ice water over the mixture and process just until moistened and
very crumbly, about 5 seconds.
• Transfer the dough to a lightly floured work surface and form a ball.
• Pat the dough into a disk.
• Flour your work surface again and dust the dough with flour, as well. Using a
rolling pin, roll into circles 3 inches in diameter, turning and adding more flour as
necessary so the dough doesn’t stick.
• Transfer the dough to the parchment-lined baking sheet and refrigerate for 30
• Take the dough from the fridge and slide the parchment paper onto the
countertop. Roll the dough, directly on the parchment paper, into 5 inch circles
about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the
parchment and dough back on the baking sheet –
• Assemble the tart: Spread Le caramel chocolate cream on the center of the
disks 2 inches of the edges.
• Add the berries
• Fold the edges of the dough over the berries in a free-form fashion, working
your way around and creating pleats as you go. Patch up any tears by pinching
a bit of dough from the edge.
• Using a pastry brush, brush the pleated dough evenly with the beaten egg.
Sprinkle 1 tablespoon of the cassonade sugar over the top crust and 1
tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20
• Meanwhile, preheat the oven to 350°F and set an oven rack in the center
• Bake for 30 to 35 minutes, or until the crust is golden and cooked through.
(Transfer the pan to a rack and let cool.
• Serve warm or at room temperature. The tart is best served on the day it is
made, but leftovers will keep, loosely covered on the countertop, for a few
• Make Ahead: The dough can be made up to 3 days in advance and
refrigerated. Allow it to sit at room temperature for about 15 minutes or until
pliable before rolling.